When it comes to easy and delicious weeknight dinners, these baked pork chops are a game changer. With just a handful of simple spices, you can transform boneless pork chops into a juicy, tender, and flavorful meal. The best part? This recipe is incredibly easy to follow for perfect results every time.
Why Our Recipe
- Simple seasoning with a few pantry staples.
- Juicy and tender pork chops every time.
- Easy, no-fuss preparation and cooking.
Pork chops are one of those underrated dishes that can truly shine when cooked correctly. By using pork chops that are about 1 inch thick, you ensure they stay moist and flavorful throughout the baking process. No more dry, tough pork chops! Plus, with the option to add vegetables to the baking sheet, you can create a complete one-pan dinner with minimal cleanup. It’s a versatile recipe that’s perfect for any occasion, from busy weeknights to casual family gatherings.
Ingredient Notes
- Boneless Pork Chops: Look for pork chops that are 3/4 to 1 inch thick. Thicker chops stay juicier and more tender during baking.
- Olive Oil: Helps the seasoning stick to the pork chops. You can use any other cooking oil you have on hand.
- Salt: Essential for bringing out the natural flavors of the pork. Pork needs salt!
- Black Pepper: Adds a mild heat and enhances the overall flavor profile.
- Smoked Paprika: Provides a smoky flavor, but you can use regular paprika if you don’t have the smoked kind on hand.
- Onion Powder: Adds a little more variety to the flavor.
Choosing the Right Chop
When choosing boneless pork chops at the store, aim for ones that are 3/4 to 1 inch thick to ensure they stay juicy and tender during baking. Look for pork chops with a pinkish-red color and some marbling, as these will have the best flavor and texture. A bit of fat around the edges is beneficial for keeping the meat moist, so don’t trim it all off before cooking. Last, be sure that all four pork chops are similar in size and thickness to ensure they all cook at the same rate and are done at the same time.
Adding Veggies
Green beans, broccoli, Brussels sprouts, and baby carrots are perfect for adding to the sheet pan with your pork chops!
Toss veggies in olive oil, salt, and pepper. Add garlic powder, thyme, or rosemary for extra flavor, if you want.
Spread veggies around the pork chops in a single layer on the baking sheet and bake everything in the preheated oven. The pork juices will also flavor the veggies.
Add a Carb
Bread: You can easily make it a meal by picking up a loaf of bread from the bakery at the grocery store or try our easy 45-minute beer bread or Irish Soda Bread, both of which take very minimal effort. They don’t even require a stand mixer.
Pasta: Everyone always loves our olive oil pasta and brown butter garlic angel hair pasta. If you want to introduce one of the easiest carb sides ever to your life, use our couscous recipes!
Rice: Plain steamed rice will always work, or you can switch things up with our family’s favorite cheesy rice pilaf or go with a totally different vibe with our easy coconut rice.
Storage & Reheating Instructions
Refrigerate any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating in the oven is the preferred method for leftover chops as the chops will retain more moisture. Place on a baking sheet and bake in a 350-degree oven until the pork reaches an internal temperature of 145 degrees F. Begin checking the temperature after 15 minutes as reheating times may vary.
Avoid microwaving as it can make them dry out.
More pork chop recipes…
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I loved the flavor and juiciness of the pork chops. I inadvertently put a little more pepper than specified, and, while I thought it was wonderful, my 5-year-old granddaughter felt they had too much pepper. I did pour some of the pan drippings over the chops and the rice I served with them. This dish was a great dinner, but especially so since I arrived home later than I would have if I had been planning to cook. Our dinner plans got cancelled while I was away from home and horrible weather moved into the area. So I sliced up a pork loin roast i had purchased and found this recipe that cooked up quickly.
These pork chips were amazing! The rub is delicious! My kids and I LOVED them!
Very good ?
Tried easy baked pork chops tonght. It was great. The only thing I would change is the amount of salt. Thumbs up.
De-LISH-us!!!! So fast and easy and oh so good!!!
I like to brine any meats that typically dry out, especially pork chops and chicken breast. Four tablespoons of salt dissolved in four cups of water. Pour brine over pork chops in a glass baking dish and let soak for at least 30 minutes to up to six hours. Just be sure to remove the meat from the brine and rinse them really well under running water then pat dry with some paper towels. Grill, bake or pan fry after seasoning any way you want. No more dry pork!
Most pork chop recipes I’ve tried come out a little dry. However, there is no need at all to brine pork chops with this recipe. I have made it four times and they have come out very moist everytime.
The pork chops were tender and juicy. My family all said they were too salty and too much pepper. Next time I will cut the salt by at least half and also the pepper.
I used a Cast Iron Skillet – there is a good chance that the pork will lose a little water, and this will keep it in the pan. It also lets you keep the drippings, that with a little water make a fantastic sauce to pour back onto the chops. I covered mine. It ended up taking 22 minutes, with one flip of the chops half way through. I left them uncovered under the broiler for about another five minutes to give them a crispy texture. Make sure to let them rest for at least 5 minutes after they are finished to let the chops reabsorb its juices. They were fantastic. Don’t worry too much on the seasoning – I never have.
Love this recipe. My husband is on low sodium diet so I cut the salt down to 1/2 tsp and they were still delicious. My favorite pork chop rrcipe and so easy.
Tried this pork chop recipe and it was delicious; I used garlic powder in place of onion powder and regular paprika (didn’t have smoked paprika). I would definitely make this pork chop recipe again.